Garbanzo Chili Verde

This is the most flavorful bowl of chili you’d ever want to eat on a chilly day! Yes, a bowl of chili for a chilly day! This is vegetarian chili verde and is great for Meatless Mondays. Serve this with tortilla chips, corn bread, or quesadilla. This delicious chili is also very easy to prepare.

This is a quick recipe and uses roasted poblanos and ready tomatillo jalapeño salsa. I use this salsa in many curries too. I had a bowl of this salsa and used it in this recipe. If you do not have this, roast tomatillo and jalapeños , peel and crush them. You may need about a pound of tomatillo. 

This recipe uses garbanzo beans and this is the meat substitute  as well as the beans in the chili. Soy chunks or tofu pieces can also be added. For a vegan version, use vegan cream like this Cilantro, Cashew and Coconut Sauce, and use vegan cheese. It tastes great! 

Whenever I buy poblanos, I roast them, peel and refrigerate them. This makes life easier when you need to fix a quick meal like this chili verde. If you have roasted poblanos and tomatillo jalapeño salsa, this chili will be ready in less than 30 minutes. Bell peppers can be sautéed and used if you do not have poblano peppers.

It’s the third Saturday of this month and time for our  soul recipes we share in our #soupsaturdayswappers group. This month’s theme is chili and Wendy is hosting this eve. This quick and delicious chili verde with garbanzo beans is my share for the event.

A bowl of chili is always comforting. We love this Vegan Butternut Squash Chipotle Chili and is very flavorful like this Garbanzo Chili Verde. The flavor profiles are very different in these two but very flavorful. Chili and mac and cheese makes a comforting meal and do try this Slow Cooker Vegetarian Chili Mac for amazing flavors!

I am also linking this to Wonderful Wednesdays, Thursday Favorite Things, What's For Dinner, and Full Plate Thursday.

Ingredients

Serves 3-4

Oil - 1 tbsp

Garlic- 1 tbsp, finely chopped 

Onion - 3/4 cup, chopped 

Garbanzo beans - 1 14-oz can, drained, rinsed 

Corn - 1/2 cup, frozen or canned

Poblano pepper - 1, flame roasted 

Flame Roasted hatch Chile - 5 tbsp

Tomatillo jalapeño salsa - 1.5 cups

Salt - 1 tsp

Water - 1 cup

Cumin powder - 1/2 tsp

Coriander powder - 1/2 tsp

Oregano - 1/2 tsp

Cilantro - 3 to 4 tbsp, chopped 

Toppings

Sour cream

Shredded cheese

Cilantro 

Jalapeño slices

Tortilla chips 

Method 

Flame roast the poblanos, cover and set aside for sometime. Peel it and  chop. 

Heat oil on a medium flame and sauté the garlic for 30-40 seconds. Add the onions and cook for about 3-4 minutes. Add the roasted poblano pepper and cook for 2 minutes. 

Add the garbanzo beans, corn, salsa, salt, cumin powder, coriander powder, oregano, and water. Mix and cook for 5-6 minutes till all the flavors have blended well.

Remove from flame. Add cilantro. Ladle into the bowls, add toppings according to preferences and serve immediately.

Here are the chili recipes we shared today. Thanks Wendy!

• A Day in the Life on the Farm: Chicken Chile Verde
• Karen’s Kitchen Stories: Instant Pot Spicy Turkey Chili 
• Sneha’s Recipe: Roasted Cherry Tomatoes & Bell Pepper Soup 
• Magical Ingredients: Garbanzo Chili Verde 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Turkey, Stout, & Sweet Potato Cincinnati Chili 
• Our Good Life: Six Can Chili 
• Palatable Pastime: Slow Cooker Cincinnati Chili